Recipe Title: Zucchini Muffins
Recipe Category: Quick Breads
Submitted By: Belinda - Wetumpka, AL
Ingredients: 1/4 cup melted butter or olive oil or coconut oil (if you use coconut oil add it when you add the eggs)
2/3 cup honey
1/2 cup cultured milk (buttermilk or yogurt or sour cream)
1 teaspoon vanilla
1 cup grated zucchini, unpeeled (about 1 small zucchini)
1/2 cup chopped walnuts (soak nuts in salted water)
1 3/4 cups whole wheat pastry flour or 2 1/4 cups spelt flour
2 eggs
Sift the following together and set aside:
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
 
Directions: Thoroughly blend honey into butter or oil. Add cultured milk, vanilla, zucchini and nuts and blend well. Whisk flour into liquid ingredients just until mixed. Cover bowl and let stand at room temperature 12 -24 hours.

Preheat oven to 325 and grease pan. Just before baking, whisk eggs into mixture just until mixed, followed by dry mix of salt and spices, etc. Fill greased muffin cups and bake for about 20-25 minutes. Remove from pan and cool on wire rack.
 
Notes: These muffins are wonderful for breakfast or as a side to a meal. Soaking your grains or flour before cooking makes them more digestible. I usually make mine the night before up to the soaking stage. I let them soak overnight on the counter and the next morning I mix in the rest of the ingredients and pop in the oven. Breakfast is ready quickly.
 
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